I’ve been having a blast experimenting with some new guiltless dessert recipes this winter, and by popular demand I’m sharing them here!

The first recipe I want to share is a magical 4 ingredient vegan pumpkin pie with a delicious raw crust. I made it for Thanksgiving and it was a real hit!

vegan pumpkin pie

vegan pumpkin pie

Four Ingredient Pumpkin Pie
Ingredients:

  • 1 1/4 cups raw soaked cashews
  • 1/2 cup maple syrup
  • 1 can organic pumpkin puree (16 ounces) (or use fresh puree)
  • 2 tsp pumpkin pie spice

Directions:
1. Soak 2 cups of raw cashews in about 5 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe.

2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 12 hours. At least 8 is optimal. Don’t soak for more than two days or the cashews can get grimy in my opinion.

3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.

4. Preheat your oven to 400 degrees.

5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor – or even better, a Vitamix or high speed blender.

6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water or almond milk.

7. To make crust, combine 1 1/2 cups pecans, 1/2 tsp salt and 1/2 cup pitted medjool dates in Cuisinart and gently pulse to mix. Press evenly in pie dish to form the crust.

8. Pour fillling into a separate pie dish and bake at 400 degrees for 30 minutes. Then transfer into the other pie dish on top of your pie crust reduce to 350 degrees and bake for an additional 15 minutes (this allows the pie crust to remain mostly raw). The tooth-picked filling should come out slightly wet – but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.

9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit “wet” to slice

10. Use the other cup of soaked cashews to make your delicious cashew crema. Directions below.

Cashew Crema

Ingredients:

  • 1 cup organic raw, soaked cashews
  • 1/4-1/2 cup filtered water depending on desired thickness
  • 1-2 Tbsp maple syrup, or more to taste
  • 1/2 tsp natural vanilla extract, or a little more to taste
  • a pinch of Celtic sea salt

Throw everything into the Vitamix and puree until thick and creamy. Put a nice big dollop on top of your pie before serving, yum yum!

raw chocolate cakes

raw chocolate cakes

Raw Chocolate Mini Cakes with Molten Hazelnut Filling

This is a variation of Ani Phyo’s “Mini Chocolate Lava Cakes.” It is even more extraordinary, and just won top honors in a bake-off! For more raw dessert inspiration check out our raw wedding pies and acai cheezecake here.

Ingredients:

  • 3 cups organic walnuts
  • 1 cup pitted Medjool dates
  • 2/3 cup cacao powder
  • 1/4 tsp sea salt
  • hazelnut sauce

1. To make the cake, combine walnuts, dates, cacao powder and salt in the Cuisinart and process to mix well.

2. Cut 12 little squares out of no-stick plastic wrap and drape each one over a muffin tray hole, using your fingers to shape the plastic over the holes. Press a big heaping spoonfull of cake mixture into each muffin tray hole over the plastic lining, pressing each one down firmly. Using a spoon carve out a hole in the middle (avoid digging down deep enough to hit the bottom of the muffin tin).

filling the muffin tin

filling the muffin tin

3. Put a big spoonful of hazelnut sauce into each hole (I bought hazelnut sauce at Berkeley Bowl, tasted just like Nutella but without the dairy and palm oil)

4. Grab the plastic wrap by the sides and flip the little cakes over, dropping them on a nice platter with the saucy side down. They should hold their shape nicely and will ooze deliciousness when you cut into them!

Enjoy 😉

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